Fried Hokkien Mee @ Xiao Di Hokkien Mee
This Hokkien fried prawn noodle dish is sumptuously gooey with rich stock gravy, topped with slices of cuttlefish, fresh prawns from Thailand, crispy pork lard and slices of roast pork. Even more incredible is that this masterpiece comes from a young hawker only in his mid-20's. Xiao Di means "young brother" in Chinese. But Terence Chee has more than 8 years cooking experience and learned his trade from masters who were willing to teach. He is extremely particular about his stock. One mouthful and you'll close your eyes in a moment of divine enjoyment.

Wonton Noodles Dry @ Da Jie Famous Wanton Mee
Da Jie Wanton Mee may be located in a nondescript coffeeshop, but the springy noodles doused in a savory soy dressing are a bold flavor statement. It's served with crispy fried wontons (dumplings) and char siu (sliced BBQ pork). Try also the braised chicken feet as an accompaniment. It's a pleasure peeling the flavorsome skin and cartilage off the little bones.

Kimchi Ramen with 5 Spice BBQ Pork Belly @ Mi & Yu Noodle Bar
In the heart of Baltimore, in the Federal Hill neighborhood, one will find the utilitarian Mi & Yu Noodle Bar – counter ordering and pick up, communal table, counter seating, a blackboard menu and beverages in a refrigerated case. What is not utilitarian is the quality and taste of the food. Patrons choose their broth, noodles and protein. Owner Edward Kim, a French-trained and fine-dining chef, has used his culinary expertise to create a fast, casual concept with Mi & Yu Noodle Bar. The most popular combination is the spicy kimchi chicken broth with ramen noodles and the 5 Spice BBQ roasted pork belly. The accoutrements for each bowl of soup are a boiled egg, Napa cabbage, red onions, sliced jalapenos and Korean radish slaw. Other broths offered are spicy sambal duck, savory miso and savory adobo duck with on and off the menu beef dashi. Protein choice include buttermilk-brined fried chicken, herbed short rib meatballs, roasted duck carnitas, soy-miso braised short ribs and seared tofu for the vegetarian. Noodle choices are ramen, pho or udon. Mix and match, but for your first visit, we highly recommend the kimchi ramen with 5 Spice pork belly.

Beer Can Chicken @ Manor Tavern
Worth the drive to Northern Baltimore County’s horse country, the Manor Tavern’s heart of the restaurant is the initial building dating from 1750. There have been different permeations but “The Tavern” has grown into a fine dining establishment. Sit in the cozy bar or one or two dining rooms with a fireplace or enjoy al fresco dining on the large patio. Unique to the Manor Tavern is their beer can chicken served during their dinner service. The whole chicken is roasted atop a can of National Bohemian beer and served the same way it was roasted, upright on the beer can. The server will gladly cut and plate the plump, crispy skinned beer can chicken for the guests, although numerous diners enjoy breaking down the chicken themselves. Served with a side of the pee wee potatoes and squash and the vegetable of the day, the beer can chicken is a reasonable priced dinner for two.

Jumbo Lump Crab Cake @ Koco's Pub
Hamilton, a working-class neighborhood, northeast of downtown Baltimore, is home to a brightly painted pub called Koco’s. Initially a local tavern, with numerous pool tables and limited seating, the place has evolved into a destination pub. What put Koco’s on the map? Their baseball-sized broiled lump meat crab cakes, now served in two sizes: 7 ounces and 11 ounces. Patrons can order Koco’s crab cake by itself accompanied by crackers, lettuce, tomato and pickle; as a sandwich with chips and pickle; with a Caesar salad or the original crab cake platter with French fries, coleslaw, lettuce and tomato. No fancy tableware here, heavy paper plates underline the Old Bay dusted crab cake accompaniments. What makes this crab cake one of the best in the city? The quality and amount of crab meat, no filler, and not too heavily seasoned. The pool tables have disappeared and the table tops have all expanded with Old Bay seasoning shakers. What was once a one-trick pony, Koco’s Pub is a destination pub with an expanded menu including a tasty shrimp salad sandwich with whole, large shrimp and Maryland crab soup. Ex-Marylanders and out-of-towners can have Koco’s crab cakes ship to them.

Gegrillter Fleischkäse im Brot @ Kumpel & Keule
Kumpel & Keule is a contemporary Berlin butcher with a ground-breaking focus on quality and transparency. Located in the Markthalle Neun in Kreuzberg, this is not only a great place to buy meat but also a prime spot for a grilled sausage, burger or steak. The secret is that you can ask them to throw anything in the display on the barbecue for you. The best thing you can eat here is a thick slice of their grilled"Fleischkäse." Essentially a sausage in loaf form, the butcher will it put in a white roll for you with an uncanny amount of spicy, German mustard. Their burger is also good.

Khao Soi @ Sirichai
Come for the Chicken Rice and stay for the Khao Soi, Northern Thailand's signature dish. The red and yellow curry is Burmese inspired. Handfuls of bright yellow egg noodles are scooped into bowls and topped with a braised chicken leg, ladles of fragrant, oil-slicked broth, a handful of fried noodles and a drizzle of coconut cream. Add a little chilli to it with fish sauce, onions and other Thai herbs that come as condiments to the dish for an amazing meal. At Sirichai, the Chicken Rice and the Khao Soi are served with the most delectable poached chicken imaginable. There are two other well-known versions of Khao Soi in Chiang Mai. The version served at the original Lamduon Fahrm (celebrated by Serious Eats) is quite sweet. The superior version at Khun Yai, championed by Bangkok FoodieHub expert Mark Wiens, is a spicier, tastier version.

Twins, All The Way @ Rutt's Hut
Housed in a Tudor-style building with a bar, a restaurant and a fast-food area, this cash-only, no-frills institution has been serving deep-fried hot dogs since 1928. “Rippers” are beef and pork hot dogs deep-fried New Jersey-style until the skin cracks and splits while the inside remains soft and lovely. An "in and outer” resembles a traditional hot dog, while the cremator is black and crunchy all the way through. Rutt’s spicy-sweet relish is a dense yellow condiment made from onions, finely chopped carrots, onions, cabbage and mustard, and is really special. Just ask for “Twins, all the way,” meaning a pair of rippers with mustard and relish.

Andouillette 5 Stars  @ La Meissounière
Sausage intestines, snails and bone marrow are all on offer at this back-street treasure. Yes, you can get steak frites at this unpretentious restaurant serving perfectly executed French cuisine. But if you are in the south of France, you must try these delicious classics. The coarse-grained sausage made with pork, pepper, wine, onions and seasonings is with served with a robust mustard sauce.

Flat Iron Steak with Shitake Mushrooms @ Bar Virgile
Bar Virgile is owned and operated by the husband-and-wife team of certified sommelier Aubrey Zinaich-Howell and CIA graduate Scott Howell. Bar Virgile sources many of its ingredients locally and menus change regularly, based on what ingredients are in season. It’s the perfect place for a casual meal and a sophisticated bar upscale experience with perfect lighting and friendly professional service. I have enjoyed their charcuterie plate and, most recently, a nicely presented and delicious flat iron steak with shiitake mushrooms.